I’m sharing my Cream Cheese Stuffed Celery recipe with a simple trick that turns ordinary stalks into the appetizer everyone asks about.

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I love Outrageously Good Stuffed Celery because it’s small, bold and impossible to resist. Served as an appetizer or snack, Cream Cheese Stuffed Celery is sure to become a favorite at parties, cookouts, and family gatherings.

The contrast of cool cream cheese and sharp cheddar cheese with crunchy celery gives you this sneaky snack that disappears faster than you think. It’s one of those Celery Appetizers Stuffed that makes people ask for the recipe, and yes I usually bring extra cause it never lasts.

Seriously, try it once and you will be hooked.

Ingredients

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Celery: crisp, watery, low in calories, good fiber, crunchy vessel for fillings.
Cream cheese: rich, creamy, adds fat and some protein, smooth mouthfeel, balances salt.
Sharp cheddar: tangy, bold, adds protein and calcium, gives a nice bite.
Bacon: smoky, salty, crispy contrast, adds umami and fat, makes it hard to stop.
Mayonnaise or sour cream: tangy creaminess, smooth binder, adds moisture and richness, kinda luxe.
Green onions: mild onion punch, fresh lift, low calories, adds color, mild crunch.
Smoked paprika and parsley: paprika brings smoky warmth and color, parsley brightens everything up.

Ingredient Quantities

1 lb celery (about 10 to 12 stalks)

8 oz (225 g) cream cheese softened

1 cup (about 4 oz / 110 g) sharp cheddar cheese, finely shredded

2 tbsp mayonnaise or sour cream

2 tbsp chopped green onions (scallions)

4 slices bacon, cooked and crumbled or about 1/4 cup bacon bits

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 tsp smoked paprika and 1 tbsp chopped fresh parsley or chives for garnish

How to Make this

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1. Wash celery well, trim the root and leafy tops, cut stalks into 3 to 4 inch pieces and peel away any tough strings with a veggie peeler; for extra crunch soak in ice water 10 minutes then dry.

2. Soften 8 oz cream cheese at room temperature for 30 to 60 minutes or microwave in 10 second bursts until just soft.

3. Finely shred 1 cup sharp cheddar, cook 4 bacon slices until crisp and crumble (or measure 1/4 cup bacon bits), and chop 2 tbsp green onions.

4. In a bowl beat the softened cream cheese with 2 tbsp mayonnaise or sour cream until smooth, dont overbeat or it can get greasy.

5. Fold in shredded cheddar, crumbled bacon, chopped green onions, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper until evenly combined.

6. If the filling seems too soft chill it 10 to 20 minutes to firm up, or spoon it into a piping bag or a zip top bag with a corner snipped for easier filling.

7. Fill each celery groove with the cheese mixture using a small spoon or pipe it in, pressing the filling down so it stays put.

8. Sprinkle 1/4 tsp smoked paprika over the tops and scatter 1 tbsp chopped fresh parsley or chives, add extra crumbled bacon or green onion if you want it prettier.

9. Arrange on a platter and keep chilled until serving, they hold up best if made a few hours ahead but try not to let them sit more than 24 hours or the celery will get soggy.

Equipment Needed

1. Large cutting board for trimming and cutting celery
2. Sharp chef’s knife for trimming roots, slicing stalks and chopping scallions
3. Vegetable peeler to remove tough strings
4. Box grater or microplane for finely shredding the cheddar
5. Medium mixing bowl youll use to beat and fold the filling
6. Rubber spatula or wooden spoon for scraping the bowl and folding
7. Electric hand mixer or sturdy whisk to smooth the cream cheese, dont overmix if you dont want it greasy
8. Skillet and tongs plus paper towels for cooking and draining the bacon
9. Piping bag or zip top bag with a corner snipped and a small spoon for filling the celery grooves
10. Measuring spoons and a serving platter to season and present the finished bites

FAQ

Q: How should I prep the celery so it stays crisp?

A: Trim the ends, peel any stringy bits with a veggie peeler, then wash and pat dry. Cut into 3 to 4 inch pieces for easy snacking. Drying it well is the trick so the filling doesn't slide off, but don't over soak or it gets limp.

Q: Can I make the filling ahead of time?

A: Yep. Make the cream cheese mix up to 3 days ahead and keep it covered in the fridge. Fill the celery right before serving if you want max crunch, but if you must fill early, store in an airtight container and eat within 24 hours.

Q: Any good substitutions for the bacon or dairy?

A: Use cooked turkey bacon or vegetarian bacon for less pork. For dairy free use vegan cream cheese and a dairy-free cheddar substitute, and add a little nutritional yeast for cheesy flavor. Season the same way and it'll still be great.

Q: My cream cheese is rock hard, how do I soften it fast?

A: Microwave in 10 to 15 second bursts, pressing and stirring between bursts till soft. Or set it in a sealed bag and dunk the bag in warm water for 5 to 10 minutes. Grating cold cream cheese on the box grater also works if you don't want the microwave.

Q: Can I bake or broil these so the cheese melts?

A: Yes, place filled celery on a baking sheet and broil 1 to 2 minutes until cheese just melts and browns. Be careful, broil too long and the celery will get soft, so watch it closely.

Q: How many calories are in one stuffed celery?

A: Rough estimate is about 130 to 160 calories each, depending on exact amounts and brands used. If you need a precise count, plug your ingredient labels into a nutrition calculator.

Outrageously Good Stuffed Celery Recipe Substitutions and Variations

Cream cheese: mascarpone for extra richness, ricotta (drain it first) for a lighter texture, or thick plain Greek yogurt if you want a tangier, lower fat option.
Sharp cheddar: Monterey Jack or Colby for a milder, creamier melt, or smoked gouda if you want a smoky twist.
Bacon: crisped pancetta or prosciutto for similar saltiness, turkey bacon for less fat, or smoked tempeh or toasted walnuts as a vegetarian crunchy swap.
Mayonnaise or sour cream: plain Greek yogurt for tang and protein, crème fraîche for a silkier finish, or mashed avocado for a dairy free creamy option.

Pro Tips

1) Chill the filling before you try to pipe or scoop it, otherwise it just slides out and gets greasy. If it feels too soft pop it in the fridge 10 to 20 minutes, or spoon it into a zip bag and squeeze the corner for neater filling.

2) Keep the celery really crisp — soak the stalks in ice water for a few minutes then dry them well, dont skip peeling away the tough strings or the filling wont sit right. Prep them close to serving time if you can, celery goes soggy fast.

3) Make the bacon and cheddar extra dry and crunchy. Crisp the bacon past just “done” so it stays crunchy on top, and finely shred the cheddar so it mixes smoothly, pat any wet cheese with a paper towel if its damp.

4) Assemble smart for transport and timing, if you gotta make them ahead keep the filling covered and the filled celery on a shallow tray over ice or in the coldest part of the fridge, add garnish right before serving so it looks fresh.

Outrageously Good Stuffed Celery Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing my Cream Cheese Stuffed Celery recipe with a simple trick that turns ordinary stalks into the appetizer everyone asks about.

Servings

servings

Calories

210

kcal

Equipment: 1. Large cutting board for trimming and cutting celery
2. Sharp chef’s knife for trimming roots, slicing stalks and chopping scallions
3. Vegetable peeler to remove tough strings
4. Box grater or microplane for finely shredding the cheddar
5. Medium mixing bowl youll use to beat and fold the filling
6. Rubber spatula or wooden spoon for scraping the bowl and folding
7. Electric hand mixer or sturdy whisk to smooth the cream cheese, dont overmix if you dont want it greasy
8. Skillet and tongs plus paper towels for cooking and draining the bacon
9. Piping bag or zip top bag with a corner snipped and a small spoon for filling the celery grooves
10. Measuring spoons and a serving platter to season and present the finished bites

Ingredients

1 lb celery (about 10 to 12 stalks)
8 oz (225 g) cream cheese softened
1 cup (about 4 oz / 110 g) sharp cheddar cheese, finely shredded
2 tbsp mayonnaise or sour cream
2 tbsp chopped green onions (scallions)
4 slices bacon, cooked and crumbled or about 1/4 cup bacon bits
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp smoked paprika and 1 tbsp chopped fresh parsley or chives for garnish

Directions

Wash celery well, trim the root and leafy tops, cut stalks into 3 to 4 inch pieces and peel away any tough strings with a veggie peeler; for extra crunch soak in ice water 10 minutes then dry.
Soften 8 oz cream cheese at room temperature for 30 to 60 minutes or microwave in 10 second bursts until just soft.
Finely shred 1 cup sharp cheddar, cook 4 bacon slices until crisp and crumble (or measure 1/4 cup bacon bits), and chop 2 tbsp green onions.
In a bowl beat the softened cream cheese with 2 tbsp mayonnaise or sour cream until smooth, dont overbeat or it can get greasy.
Fold in shredded cheddar, crumbled bacon, chopped green onions, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper until evenly combined.
If the filling seems too soft chill it 10 to 20 minutes to firm up, or spoon it into a piping bag or a zip top bag with a corner snipped for easier filling.
Fill each celery groove with the cheese mixture using a small spoon or pipe it in, pressing the filling down so it stays put.
Sprinkle 1/4 tsp smoked paprika over the tops and scatter 1 tbsp chopped fresh parsley or chives, add extra crumbled bacon or green onion if you want it prettier.
Arrange on a platter and keep chilled until serving, they hold up best if made a few hours ahead but try not to let them sit more than 24 hours or the celery will get soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.